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Perfect Kosher Breakfast Hash With Crispy Potatoes And Eggs

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Pareve

A breakfast hash with crispy potatoes and eggs is a hearty morning meal. Cubed Yukon Gold potatoes are fried until golden with onion, red and green peppers and garlic, seasoned with paprika, and topped with eggs cooked right in the pan.

Getting Potatoes Crisp

Cut the potatoes into even 3/4-inch cubes. For extra crunch, parboil them for 3 to 4 minutes, drain and dry well before frying. Cook them in a single layer and leave them undisturbed long enough to brown. Add the onion and peppers once the potatoes are nearly done, then make wells, crack in the eggs, cover and cook until set.

Kosher Notes

Cooked in olive oil, the hash is pareve. Check each egg for blood spots before adding it to the pan. Add cheese for a dairy brunch.

Make-Ahead

Cook the hash ahead, then reheat it and add the eggs when ready to serve. Leftovers keep for 3 days.

Perfect Kosher Breakfast Hash With Crispy Potatoes And Eggs
This crispy potato hash with perfectly cooked eggs is the ultimate comfort food breakfast that comes together in one skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes
  • 1/4 cup olive oil divided
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 1 large green bell pepper diced
  • 3 cloves garlic minced
  • 4 large eggs
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon paprika
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh chives chopped

What I use for this recipe

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Method
 

  1. Place diced potatoes in a large bowl and cover with cold water. Let sit for 10 minutes, then drain and pat completely dry with paper towels.
  2. Heat 3 tablespoons olive oil in a large cast iron or heavy skillet over medium-high heat. Add potatoes in a single layer, season with salt and pepper, and cook without stirring for 5-6 minutes until golden brown on the bottom.
  3. Stir potatoes and continue cooking, stirring occasionally, for 8-10 minutes more until crispy and golden on all sides. Remove potatoes to a plate and set aside.
  4. Add remaining 1 tablespoon oil to the same skillet. Add onion and cook for 3-4 minutes until softened. Add bell peppers and cook for 4-5 minutes until tender.
  5. Add garlic and paprika, cooking for 1 minute until fragrant. Return potatoes to skillet and toss everything together. Season with salt and pepper to taste.
  6. Create 4 small wells in the hash using a spoon. Crack eggs into each well. Cover skillet and cook for 5-8 minutes until egg whites are set but yolks are still slightly runny, or cook longer for firmer yolks.
  7. Remove from heat and sprinkle with fresh parsley and chives. Serve immediately directly from the skillet.

Notes

For extra crispy potatoes, you can parboil them for 3-4 minutes before drying and frying. Hash can be made ahead through step 5, then reheat and add eggs when ready to serve. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 580mg 25%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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